Persian Spinach Soup with Lentils Recipe | Vegetarian Times Skip to main content

Persian Spinach Soup with Lentils

This easy soup is based on ashe reshteh, an Iranian dish that’'s usually eaten at the Persian New Year for good luck. Using frozen spinach instead of fresh speeds the cooking time and allows you to use a smaller pot—but feel free to substitute 2 cups steamed fresh spinach. This soup tastes even better the next day.



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2 Tbs. olive oil
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2 medium onions, diced (about 2½ cups)
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¼ cup lentils
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½ tsp. turmeric
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3½ cups low-sodium vegetable broth
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10 oz. frozen chopped spinach, thawed and drained
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3 green onions, finely chopped (about ½ cup)
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2 oz. fettuccine, broken into 1-inch lengths (about ⅓ cup)
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1 cup plain nonfat yogurt
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1 Tbs. chopped mint


1. Heat oil in large saucepan over medium-high heat. Add onions, and cook 15 minutes, or until browned, stirring occasionally. Transfer ¼ cup onions to small bowl to cool.

2. Add lentils and turmeric to pot, and sauté 1 minute. Stir in vegetable broth and 3½ cups water, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Add spinach and green onions, and cook 20 minutes more. Stir in pasta, and cook 10 minutes, or until al dente. Season with salt and pepper.

3. Stir yogurt and mint into reserved onion. Season with salt and pepper. Ladle soup into bowls, and serve with dollops of yogurt mixture.

Nutrition Information: 

8 g
Total Fat: 
5 g
Saturated Fat: 
1 g
25 g
1 mg
426 mg
4 g
7 g
Serves 6

Comments on this Recipe

Excellent and easy. I used fresh spinach. I didn't have any fresh mint so I just added some loose leaf peppermint tea to the sour cream.

Persia noodle soup